Dr. Marco Di Buono, PhD

Bio

Dr. Di Buono joined the Heart and Stroke Foundation of Ontario as Director, Research in August 2007 playing a pivotal role in helping the Foundation deliver the ambitious research goals set forth in its strategic plan. In 2011 he was appointed Director of Philanthropy and is now engaging with donors who are enabling the Foundation to launch bold, new programs to combat heart disease and stroke.

After completing a Bachelors degree in Honours Biochemistry at McGill University in 1995, Dr. Di Buono received his M.Sc. in Dietetics & Human Nutrition from McGill University in 1998 for studies on cholesterol metabolism and weight loss. He then moved to the University of Toronto to pursue a Ph.D. in Nutritional Sciences.

After completing his Ph.D. in November 2001, Dr. Di Buono pursued a post-doctoral fellowship at the Clinical Nutrition and Risk Factor Modification Centre, St. Michael’s Hospital, in the area of chronic disease risk reduction through dietary modification. In May 2003, Dr. Di Buono joined Kellogg Canada Inc. as Senior Manager, Scientific and Regulatory Affairs where he played a significant role in product innovation, health professional outreach and the development and execution of corporate nutrition goals.

Dr. Di Buono is the recipient of numerous academic and student leadership awards, including the American Society for Nutritional Sciences/Procter & Gamble Graduate Student Research Award. He was twice nominated for the American Society for Clinical Nutrition Young Investigator Award, and received an FCAR Doctoral scholarship to pursue his Ph.D. in Toronto